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Ingredients

For 2 Servings

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2 tbsp lemon juice, divided
3/4 lb turkey breast cutlets
1 1/2 tbsp all-purpose flour
1/2 tsp paprika
1/4 tsp ground white pepper
1/2 tsp olive oil
1/4 cup dry white wine or low-sodium chicken broth
1 tbsp drained capers
1 1/2 tsp chopped fresh parsley

Directions

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1 Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.
2 Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.
3 Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.

Directions

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1. Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.

2. Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.

3. Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.

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